11/2 pounds rockfish filets flour, to coat

6 tablespoons butter juice of one lemon, about 2 tablespoons

2 tablespoons tm 7 agon, chopped salt and pepper, to taste tarragon sprigs, for garni’)

Spread flour on wax paper, 1/2 cup at a time, as needed.

Dip each filet in the flour, both sides and shake off excess flour. Melt 2 tablespoons butter in a large skillet.

Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes. Tum and cook until fish flakes, about 3 minutes.

Season with salt and pepper. Remove to a platter. Lower heat and add remaining butter to skillet. Stir in lemon juice and tarragon. Spoon over fish. Garnish with tarragon sprigs.


Serves 6


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